Cheese Bars

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Hello! What I am sharing you today is a recipe from my aunt Nida. I admit my aunt has a big contribution on my interest for baking that soon became a passion. So I’d like to thank my aunt for sharing this recipe to me. ūüôā . This recipe is loved by my Filipino friends here in Ireland especially cheese lovers (;¬† . ¬†I¬†couldn’t¬†find a single post about cheese bars here in the internet so ¬†I decided to put it in my blog.

cheese bars

cheese bars

INGREDIENTS:

4 cups all purpose flour

1 tsp baking powder

1 can condensed milk

1 egg

2 cups white sugar

1/2 bar grated cheese

1/2 bar grated cheese (for toppings)

1 cup butter at room temperature

PROCEDURE:

1. Preheat oven at 165’C.

2. Sift flour and baking powder. Set aside.

3. Cream butter and sugar until light and fluffy. Add egg, condensed milk & grated cheese.

4.Pour the flour mixture gradually until well blended.

5.Spread the mixture  in  greased baking pan.Put the remaining grated cheese for toppings. Bake at moderate heat until golden brown or done.

Note: I used 10x15x2  non-stick baking sheet and bake it for 25-30 minutes.

Updated 10/12/2016

Luscious lemon squares…

I am always on the search for a new dessert or dish that I can try on. Luckily, as I browse the page of one of my favorite blogger she got a new post which really captures my heart. The way she describe her lemon bars is just really enticing that after reading it I want to bake it at that very moment. And so I search for more recipes and know more about this famous lemon bars. I admit I don’t know lemon bars and had never tried it. ¬†I also found this..

lemon

A proverbial phrase used to encourage optimism and a can-do attitude in the face of adversity or misfortune.

So yeah, when life will give me lemons I would definitely make it into luscious lemon bars :). I would say this recipe is just perfect for me not that tangy and it ¬†melts in the mouth and it’s heavenly as¬†Heart of Mary¬†describe it in her post.

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LEMON SQUARES

Ingredients:
Note: I did some substitution on  some ingredients as it  is not available in my pantry.
For the pastry:
1 cup salted butter, cut into cubes ( I used unsalted butter and just added pinch of salt)
¬Ĺ cup powdered/icing sugar
2 cups plain flour

For the filling:
¬Ĺ cup plus 2 tbsp plain flour
1 ¬ľ tsp baking powder
¬Ĺ tsp Salt
5 large eggs
1 ¬Ĺ cup plus 2 tbsp granulated white sugar
1/3 cup lemon juice (about 2 large lemons)
1 tsp lemon extract( I used 1 tsp lemon zest )

zest of one lemon (optional, if you prefer it to be more tangy) I didn’t put mine more zest as I don’t like very tangy.
powdered/icing sugar for dusting

Procedure:

1. ¬†Preheat oven to 180 deg C (350F) ¬†Line a 9×13 baking pan with baking paper. (I use a rectangular springform pan which makes it so easy to remove the lemon squares.)
2.  In a medium bowl, mix together all the ingredients for the pastry until it forms a dough.  Gather dough into a ball.
3.  Press the dough onto your baking pan. Spread it as evenly as possible.

4.  Chill in the fridge for about 15 minutes then bake in the oven for 25 minutes.  After the pastry is baked, take it out but leave the oven on.
5.  While the pastry is baking, prepare your filling.  In a small bowl, whisk together the flour, baking powder and salt.
6.  In a large mixing bowl, beat the eggs until foamy, starting from a low speed gradually increasing to high.
7.  Slowly add in the sugar.  Beat the mixture until it is very light yellow in colour and it has quadrupled in volume.
8.  With mixer on lowest speed, add in the lemon juice, lemon extract and zest, if using.  Lastly, add in the flour.  Mix only until everything is combined.
9.  Pour the filling on top of the warm, baked pastry.  Place pan back in the oven, lower the temperature to 160 deg C (325F) and bake for about 30-40 minutes or until the top springs back when lightly touched.  Baked filling should be very light golden brown.
10.  Move pan to a wire rack.  Let cool completely before slicing into squares.  Dust top generously with icing sugar.
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Velvet cupcakes

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Yes! I just call mine velvet cupcakes instead of the popular red velvet cake and why? simply because it is not that red to be called red velvet cupcakes ūüôā kidding aside. Anyway, it is still the red velvet cupcake but I opted not to add more red food coloring. ¬†Sometimes , if I have this recipe to try on I have this attitude not to follow what the recipe is asking for. So with this recipe I did not put the required amount of food coloring. I was not after the red color after all but of course the outcome and ¬†taste of this velvet cupcakes ūüôā .I was not disappointed the cupcakes and cream cheese frosting has just the exact amount of sweetness:)

Velvet Cupcakes

Ingredients:

2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Procedure :

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda.¬† Yes, it will fizz!¬† Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 ‚Äď 3/4 full).¬† You may not fill all the cups, I ended up with 20 cupcakes.¬† Place muffin tins on the middle rack of a preheated 350 degree oven.¬† Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

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CREAM CHEESE FROSTING
(Will frost about 20 cupcakes)

Ingredients:
1 bar (250g) cream cheese, cold, cut up into small cubes
1/2 cup butter, room temperature
1 teaspoon vanilla extract
2 cups powdered/icing sugar, sifted

Procedure:

In a medium bowl, beat the butter for a few seconds.  Add in the cubed cream cheese and vanilla extract.Beat until combined.

Add powdered sugar in 3 additions.  Beat only until the mixture is smooth.  Over beating will make the frosting go soft.

Frost the cupcakes and decorate the way you want it ūüôā

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The recipe is from  Pinch My Salt.

The frosting is from Heart of Mary.

Let’s get the ball rolling for 2014!

First of all I wanna greet all of you a HAPPY HAPPY NEW  YEAR!!!! May 2014 be  a year of health and happiness,a year of  wealth and wisdom, a year of peace and prosperity, a year of glee  and glow, and of course a year of LOVE & Laughter for all of us!!:)

I miss the blogging world but the last few months of last year was just too busy for me.  There are lots of parties and gathering and so my kitchen is also busy from cooking to baking:)Anyway, the first   recipe that  I  would be posting for 2014 is the one that I have baked for a the celebration of 10 years of Filipino-Irish Community here in Ireland. Eating these cupcakes gives us a nostalgic feeling, could bring back wonderful  memories of childhood. Cheese  cupcakes  has  always  been  a part of my student  years and even when I started working this has still been my favorite cupcake.

pinoy cheese  cupcake

pinoy cheese cupcake

Cheese Cupcakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 18 Servings

Ingredients

  • 1-3/4 cups flour, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup quick-melt cheese, shredded
  • 1/2 cup cheddar cheese, shredded

Note: I used my favorite ¬†Hochland ¬†Gouda cheese in this recipe. It’s very creamy ¬†and yummy just like Eden Cheese of Philippines:)

Instructions

  1. In a large bowl, combine flour, baking powder and salt.
  2. In a medium bowl, beat butter, sugar and eggs.
  3. Beginning and ending with flour mixture, add flour mixture in thirds and 1/2 of sweetened condensed milk in between. Beat at low speed with every addition.
  4. Add quick-melt cheese and stir to combine.
  5. Using a scoop or spoon, fill paper-lined muffin cups to 3/4 full. Top with cheddar cheese and bake in a 350 F oven for about 20-25 minutes or until toothpick inserted comes out clean and top is golden. Allow to cool.

Thank ¬†you¬†¬†Kawaling¬†Pinoy¬†for sharing the ¬†recipe ūüôā

crunchy tonkatsu

I still have panko breadcrumbs leftover so I decided to try this Japanese food Tonkatsu.  It is crunchy, on the outside and tender on the inside. My husband and  son LOVEs it! Best serve with Tonkatsu sauce or Barbecue sauce. Enjoy:)

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Ingredients:

10 pcs PORK LOIN STEAK or PORK CUTLETS, boneless
salt & pepper to taste
1 and 1/2 cup all purpose flour
2 beaten egg
1 1/2 cup Japanese bread crumbs
cabbage, shredded thinly
cooking oil for deep-frying
commercially available Tonkatsu or Barbecue sauce

lemon wedges for garnishing

Procedure:

Score the fat of the pork chops to prevent from curling. Lightly salt and pepper the chops on both sides, then dredge in flour. Shake off any excess flour, dip in beaten egg. Next press the chops firmly into the breadcrumbs making sure that all surfaces are well coated. Place them on a sheet pan covered with parchment paper and refrigerate for an hour before using.

Deep-fry the porkchop in oil, turning once or twice until cooked through and golden brown, approximately 4-5 minutes. The coating should be quite crisp. Drain the excess oil in paper towel.

Serve Tonkatsu or barbecue sauce with fried pork cutlet.

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Serving Suggestion:Place shredded cabbage over half of a warm serving plate. Place the porkchop on top of the cabbage toward the center of the plate. Serve the sauce in a separate small dish for dipping. Garnish with lemon wedges.

recipe from  Recipe TV

quezo chiffon cupcakes

During one of the Filipino gatherings ¬†I tasted this kind of dessert that really captured my taste buds. From then on I fell in love with it and tried to search for a ¬†recipe. I tried asking the one who made it but I think she doesn’t want to share ūüė¶ . I have found a recipe from¬†sweetcherriepie.com¬†and another one from¬†HerWord. ¬†But for now ¬†I am sharing ¬†the recipe from¬†sweetcherriepie. ¬†The cheese really goes ¬†well with the butter icing and¬†it¬†really compliments¬†the flavor of the¬†cupcake too.It’s yummy and my Irish friend really loves it ‚ėļ

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Ingredients for cupcakes

1/2 cup plus 2 Tbsp of self raising flour
1/4 tsp salt
1/4 cup caster sugar
3/4 tsp baking powder
2 eggs, separated
1/4 cup water
1/4 tsp vanilla extract
1/8 cup oil
1/4 tsp cream of tartar
2 Tbsp sugar

Butter icing
1/2 cup unsalted butter
1/2 cup icing sugar or adjust according to your preferred sweetness 

grated cheese for toppings or quezo de bola if you have one.

Procedure:

1. ¬†Preheat the oven to 180’C and line 12 hole mini muffin pan.
2.  Place in a large bowl, flour, salt, sugar and baking powder.  Using a whisk, stir until there are no lumps.  Make a well in the center and add the egg yolks, water, vanilla and oil.  Blend till smooth.
3.  In another bowl, whisk the egg whites and cream of tartar until soft peak form.  Gradually add the 2 tbs of sugar and continue beating till stiff.
4.  Fold a third of the egg whites into the cake mixture then gently fold in the rest.  Do not over mix the batter.
5.  Fill the cupcake cups 3/4 full and bake for 10-12 minutes.  Cool completely on a wire rack.
6.  Make the butter icing by combining the butter and icing sugar in a bowl and mix till light and fluffy
7.  Once the cupcakes are cooled, spread the butter icing on top and sprinkle with the grated cheese.

Next time I’ll try¬†HerWord¬†recipe for comparison ‚ėļ

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Vanishing cookies…

I baked this cookies the other day, somehow I want to make myself busy as I’ve been down this past days . ¬†I miss baking too and I still have lots of leftover oatmeal so I then used the recipe that I got from¬†¬†MARUISM. Cookies are not too sweet and I must say I like this one better than the first oatmeal cookie I have baked.

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 VANISHING OATMEAL RAISIN COOKIES

Preparation Time: 20 minutes
Cook Time: 8 minutes
Ingredients:

1/2 cup, plus 6 tablespoon butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon(I used only half of teaspoon as I don’t want the cinnamon will overpower the flavor of the cookie)
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Procedure:

Heat oven to 350¬įF. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

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